Peach Cobbler

This cobbler is different from any I’ve seen on the internet.
This is my very favorite!! (Can also be used for cherry
cobbler.)

MY MOM’S PEACH COBBLER

Pie Crust Mix — enough for 2 crusts — prepared to make into
one big crust.

FILLING:

1 cup sugar (you may want to use less if using peaches in sweet
juice)
1/4 cup flour
1/2 tsp cinnamon
2 cans peaches, drained (or pitted cherries, drained)
1/2 cup reserved juice from fruit
1 Tbs Butter — to dot the fruit filling
Preheat oven to 425 degrees.

Place pie crust into, and lapping over edges of baking dish (I
use an iron skillet).

Mix sugar, flour, cinnamon, and juice in a non-stick saucepan.
Cook over medium heat, stirring constantly, until mixture
thickens and boils.

Pour hot, thickened mixture over peaches in mixing bowl
Mix lightly, pour into pastry-lined pan.
Dot filling with butter.
Fold edges of pastry up over filling, overlapping as necessary.
THE CRUST WILL NOT COMPLETELY COVER THE FILLING.

Bake 35 – 45 minutes or until nicely browned and filling is
bubbling.

Enjoy, you may never want to make it every time!!

Shared with our recipe list by Rochelle Stephens.
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